Smoked Salmon and Artichoke in Alfredo Sauce

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 cups coarsely chopped onions
• Salt and ground black pepper to taste
• 4 cloves garlic, coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 cup white wine
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon red pepper flakes
• 3/4 pound smoked salmon, cut into small pieces
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese

Directions

Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.

Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.